न चटनी न अचार सबसे जल्दी बनने वाली ऐसी चटकारेदार-देखली बनाओगे हफ्ते में 5 बार
न चटनी न अचार सबसे जल्दी बनने वाली ऐसी चटकारेदार-देखली बनाओगे हफ्ते में 5 बार is a easy Indian recipe that serves 4. 66 calories per serving. Recipe by CookwithParul on YouTube.
Prep: 15 min | Cook: 11 min | Total: 33 min
Cost: $3.98 total, $0.99 per serving
Ingredients
- 6 pieces Fresh Tomatoes (medium size, washed and halved)
- 2 pieces Dry Red Chili (whole, for roasting)
- 7 pieces Garlic Cloves (peeled)
- 1 tsp Vegetable Oil (for roasting chili and garlic)
- 1 tsp Salt (adjust to taste)
- 1 tsp Mustard Oil (optional, adds authentic flavor)
- 1 medium Onion (cut lengthwise into strips)
- 2 tbsp Fresh Cilantro (finely chopped)
Instructions
Prepare Tomatoes
Wash the tomatoes, pat dry, cut off the top stem end, then halve each tomato lengthwise.
Time: PT5M
Roast Dry Red Chili
Heat the pan over medium flame, add 1 tsp oil, then add the dry red chilies. Roast until they turn dark brown and crisp, about 1‑2 minutes.
Time: PT2M
Temperature: Medium flame
Roast Garlic
Add the 7 peeled garlic cloves to the same pan and roast on low flame until golden and fragrant, about 2 minutes.
Time: PT2M
Temperature: Low flame
Roast Tomatoes
Add the halved tomatoes to the pan, skin side down. Cook on low flame, turning occasionally, until the flesh softens and the skins blister, about 7 minutes.
Time: PT7M
Temperature: Low flame
Cool and Peel
Turn off the heat and let the tomatoes cool for a few minutes. Once cool enough to handle, peel off the charred skins and discard them.
Time: PT5M
Mash the Base
In a mixing bowl, combine the roasted tomatoes, roasted red chili, roasted garlic, and 1 tsp salt. Mash with a fork or potato masher until you reach a coarse‑smooth consistency.
Time: PT3M
Add Onion, Cilantro & Mustard Oil
Stir in the sliced onion, chopped cilantro, and optional 1 tsp mustard oil. Mix thoroughly so the flavors meld.
Time: PT2M
Serve
Transfer the bharta to a serving bowl. Serve hot or at room temperature with roti, paratha, rice, or as a dip with crackers.
Time: PT1M
Nutrition Facts
- Calories
- 66
- Protein
- 2 g
- Carbohydrates
- 15 g
- Fat
- 3 g
- Fiber
- 3 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free, Low‑Calorie, High Vitamin C
Allergens: Mustard (if mustard oil is used)
Ingredient Substitutions
- Instead of Dry Red Chili: crushed red pepper flakes
- Instead of Garlic Cloves: garlic powder (1 tsp)
- Instead of Vegetable Oil: any neutral oil
- Instead of Mustard Oil: olive oil
- Instead of Fresh Cilantro: parsley
Equipment Needed
- Heavy‑Bottomed Pan
- Chef’s Knife
- Cutting Board
- Wooden Spoon or Spatula
- Mixing Bowl
- Measuring Spoons
Critical Steps — Do Not Skip
- Roasting the tomatoes until the skins blister and the flesh softens
- Peeling the charred skins while the tomatoes are still warm
- Mashing the mixture to the right texture (not too smooth, not too chunky)
Chef Tips from the Video
- Use fully ripe, bright red tomatoes for maximum sweetness
- Roast the chili and garlic in the same oil to build layered flavor
- For extra smoky aroma, finish with a drizzle of melted ghee (optional)
Troubleshooting
Tomatoes remain hard after roasting
Increase the roasting time by 2‑3 minutes or add a splash of water and cover the pan briefly to steam them.
Bharta is too watery
After mashing, return the mixture to low heat and stir for 2‑3 minutes to evaporate excess moisture.
Too spicy for kids
Remove the roasted red chili before mashing or reduce the amount to one small piece.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Portion into freezer‑safe bags; freeze up to 20 days. Thaw in the fridge before reheating.
Room temperature: Not recommended beyond 2 hours at room temperature.
Make-Ahead Tips
- The bharta freezes well; portion and label before storing
- Reheat gently on low flame or in microwave, adding a splash of water if it looks dry
Frequently Asked Questions
What is the cultural significance and history of Tomato Bharta in Indian cuisine?
Tomato bharta is a popular summer side in many Indian households, especially in Bengal, Bihar and Uttar Pradesh, where the heat of the season calls for light, vitamin‑C‑rich dishes. Historically, it evolved as a quick way to use abundant fresh tomatoes without heavy spices, making it a staple at lunch and dinner tables.
What are the traditional regional variations of Tomato Bharta in Indian cuisine?
In Bengal, mustard oil and a hint of nigella seeds are added; in Bihar, a touch of cumin and asafoetida is common; in North India, people often blend in yogurt for a tangy twist. The core technique—roasting tomatoes and mashing—remains the same across regions.
How is Tomato Bharta traditionally served in Indian households?
It is typically served hot alongside roti, paratha, or plain rice. In some families it is offered as a dip with papad or as a side to accompany dal and pickles during lunch and dinner.
During which Indian festivals or occasions is Tomato Bharta especially popular?
While not tied to a specific festival, Tomato Bharta is a go‑to dish during summer fairs, family picnics, and fasting days (when light, non‑fried foods are preferred) because it is quick, nutritious and easy on the stomach.
How does Tomato Bharta fit into the broader Indian cuisine tradition?
It exemplifies the Indian principle of ‘simple yet flavorful’—using minimal spices, letting the natural taste of fresh produce shine. It also reflects the tradition of ‘bharta’, a family of mashed vegetable dishes that are often roasted or grilled first.
What are the authentic traditional ingredients for Tomato Bharta versus acceptable substitutes?
Authentic ingredients include fresh tomatoes, dry red chili, garlic, mustard oil, and cilantro. Substitutes can be any neutral oil for mustard oil, crushed red pepper flakes for whole chili, and parsley for cilantro if unavailable.
What other Indian dishes pair well with Tomato Bharta?
Tomato bharta pairs beautifully with dal tadka, paneer bhurji, aloo sabzi, or simple jeera rice. It also works as a topping for poha or upma for a quick breakfast twist.
What makes Tomato Bharta special or unique in Indian cuisine?
Its uniqueness lies in the smoky, roasted flavor achieved without heavy spice blends, and the fact that it can be prepared in under 15 minutes—making it a perfect summer comfort food.
What are the most common mistakes to avoid when making Tomato Bharta?
Common mistakes include over‑cooking the tomatoes until they turn mushy, not peeling the charred skins (which adds bitterness), and using too much oil which can mask the fresh tomato taste. Follow the roasting times and peel while warm for best results.
Why does this Tomato Bharta recipe use mustard oil instead of regular oil?
Mustard oil adds a pungent, slightly nutty flavor that is traditional in eastern Indian states like Bengal and Bihar. It enhances the smoky roasted notes and gives the bharta its characteristic aroma, though it can be omitted for a milder version.
What does the YouTube channel CookwithParul specialize in?
The YouTube channel CookwithParul focuses on quick, everyday Indian home‑cooking recipes that require minimal ingredients and time, often highlighting seasonal produce and simple techniques for busy households.
How does the YouTube channel CookwithParul's approach to Indian cooking differ from other Indian cooking channels?
CookwithParul emphasizes ultra‑fast preparation (often under 15 minutes), uses pantry‑friendly ingredients, and avoids complex spice mixes, whereas many other channels showcase elaborate, multi‑step traditional dishes with extensive spice blends.
Last updated: September 3, 2026
